Prep time: 10 mins Cook time: 35 mins
Serves: 4-6
A healthier version for risotto - rich in fiber and protein which means your body digests it slowly and keeps you feeling fuller for longer! With its nutty and smokey flavours of paprika and a hint of rosemary, it is a great addition to your diet.
You can have it as a meal on its own but you can also add grilled halloumi (for vegetarians) or grilled chicken.
1 medium onion, chopped finely
1 Tbsp oil
4 cloves garlic, minced
2 springs of fresh rosemary, chopped
260 g pearl barley
1.5 tsp sweet paprika
1 tsp chilli flakes (optional)
1 tsp smoked paprika
1 tsp oregano
400 g plum tomatoes
500-600 ml veg stock
a handful of green olives, sliced
juice of half a lemon
large handful of fresh parsley, chopped
salt and black pepper
1. Fry the onion in oil until softened, then add garlic and rosemary and cook until fragrant (30 secs).
2. Add the pearl barley, chilli and both paprikas and cook for another 1 min stirring well to coat the grains in oil. Season with salt and pepper.
3. Add tomatoes and veg stock, bring to boil and allow to simmer for about 30 mins or until the grains of barley are soft and soaked the stock. If needed, add a little more water and cook longer.
4. Add lemon juice and olives. Stir well and take off the heat. Let it sit with a lid on for about 5 mins.
5. Stir in the chopped parsley leaf and serve!